Gingerbread Sourdough Waffles use your leftover/discard sourdough starter and are perfect for a lazy weekend breakfast or brunch. They require an overnight fermentation, but are otherwise very straightforward. The blender ginger-date syrup is an excellent whole food way to sweeten up your waffles.
A gently savory yeasted and seeded bun for slathering in butter. These are lovely spread with a little soft cream cheese and topped with thinly sliced cucumber, too. An Easter-time treat. Delicious, pillowy, raisin-studded delights traditionally eaten at Easter. So, not these then. Well, not the raisin part. The above image is of Hot Cross …
In partnership with Love Beetroot Earthy, tangy beets married with smooth creamy ricotta in crunchy filo make a delightful and simple starter or light lunch. Add intriguing nigella seeds and you’ve got the wow factor. A colourful, lip-smacking vegetarian recipe for special occasions – and no occasion! Beets – like cauliflower – have enjoyed something of a …
I know, being a Floridian at heart, I should really prefer summer, but there is so much gorgeous produce to eat right now that late autumn and early winter are pretty hard to beat. Okay, maybe the British weather is a bit pants underwhelming much of the time, but the produce that’s coming in is stunning: crimson globes of …
A commissioned recipe Who can resist a pillowy, chewy homemade crumpet? Especially if it’s made healthier with wholegrain rye flour and a touch of Manuka honey? A perfect breakfast or anytime treat. As an American growing up in the 70s a big treat for my sister and me would be to have a tea party. …
A partnered post. Make planning picnics and BBQs that much easier by finding freezer space for some delicious cooked grain mixes, prepared vegetables and veggie burgers. This easy Zesty Quinoa, Bean and Artichoke Salad is perfect whether you are sunning yourself outside on a picnic blanket, or huddled under a marquee while the rain buckets down. …
It’s all about the dressing…A salad. In February. Am I mad? An explanation: Being this tantalisingly close in the year to warmth, spring colour and fresh tastes I am really craving bright food. Okay, I’m always craving food – bright food – but lately it borders on stark-eyed obsession. The seemingly endless months of low, blue-tinged light …